[CH] Last Night's Dinner - Enchilada Casserole
RisaG (radiorlg@home.com)
Wed, 17 Oct 2001 11:15:35 -0400
This was sooo good and pretty simple to put together. My DS helped stir it
and cook the turkey. He is a good helper in the kitchen and enjoys helping
me. I am determined to teach him enough about cooking that he can be
self-sufficient as a bachelor! Wow the girls with his culinary techniques!
Anyway, this one is easy and very good.
* Exported from MasterCook *
Risa's Enchilada Casserole
Recipe By : RisaG
Serving Size : 8 Preparation Time :0:00
Categories : Beans & Legumes Chiles
Main Dish Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb ground turkey
1 16 oz can fat-free refried beans
1 15 oz can Del Monte Zesty Tomatoes w/green chile -- pureed
1/2 cup water
1 serrano chile pepper -- seeded & chopped
1 tsp ground cumin
1 tbsp chili powder
1 tsp salt
1 tsp garlic powder
1/8 cup taco seasoning mix
8 whole wheat tortillas
1 cup monterey jack cheese -- shredded
1 cup cheddar cheese -- shredded
Garnish:
reduced fat sour cream
scallions (white & green parts) -- chopped
cilantro -- chopped
Preheat oven to 350°F.
In a large skillet, cook ground turkey until browned. Drain off fat. Stir in
refried beans, chile pepper, pureed tomatoes, water, taco seasoning mix and
all other seasonings. Bring to boil; reduce heat, simmer, uncovered, for 10
minutes. Stir occasionally so it doesn't stick to the bottom of the skillet
and scorch.
Grease a 2 qt rectangular baking dish. Arrange four tortillas in the bottom
of dish, overlapping and trimming as necessary. Spoon half of turkey mixture
over tortillas in the dish. Sprinkle with half of the cheese. Repeat layers
with remaining tortillas and remaining turkey mixture. Bake at 350°F,
uncovered, for 20 minutes. Top with remaining cheese. Bake for another 10
minutes until cheese is melted and bubbly. Let stand 10 minutes. Top with
sour cream, scallions and cilantro, if desired.
Makes 8 servings.
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RisaG
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Updated 10/12/01